4 ms·
As a data point, I use a little soap when it feels needed (every few times, usually) and add seasoning when it feels needed (less often). Seasoning remains gre
by ska 6y ago
As a data point, I use a little soap when it feels needed (every few times, usually) and add seasoning when it feels needed (less often). Seasoning remains great (fry eggs without sticking).
These are my most often used pans, and have remained that way for many years.
Fwiw I rarely need or use a scraper or salt while cleaning , I’ll “deglaze” if there is fond in the pan, even in the rare case that I’m not using the result for anything.
- smichel17 6y agoAs of writing the GP comment, I am starting to informally test the hypothesis as well. I've switched to sponge + soap to fully clean the inside with every use (after chain mail to remove larger bits, if needed), then dry on the stove & re-oil. Specifically the idea is that IF the seasoning layer is quite durable and is difficult to damage or wear through, except by the rough metal of the spatula I use, then the best seasoning should be achieved by thoroughly cleaning any contaminants off it and then applying a fresh coat of oil. It will likely take longer than the HN comment window before I feel comfortable drawing any conclusions, so I'm not sure how I'll follow up on this. Perhaps I'll post something at https://smichel.me/castiron https://smichel.me/castiron (currently this page does not exist).